| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Chinese | 4 | To 6 | |
INGREDIENTS
| 6 | c | Cooked rice (2 to 2 1/4 cups raw rice ) |
| 1 | lb | Chicken cutlet; diced |
| 3 | Eggs; beaten | |
| 1 | c | Frozen peas and carrots |
| 1/2 | c | Diced celery |
| 1/2 | c | Diced onions |
| 1 | c | Diced cabbage |
| 3 | Scallions; cut into 1/4" lengths | |
| Cooking oil | ||
| Any type of vegetable can be substituted or added, if chicken is eliminated it could be a vegetarian dish) | ||
| 1 | tb | Thin soy sauce |
| 1 | ts | Rice wine |
| 2 | ts | Cornstarch |
| 2 | ts | Cooking oil |
| 3 | tb | Soy sauce ( or Maggie Seasoning sauce) |
| 1 | tb | Sesame oil |
| 1/2 | ts | White or black pepper |
| 1/4 | ts | Salt |
INSTRUCTIONS
MARINATE INGREDIENTS SEASONINGS Marinate raw chicken with the marinate for 20 minutes. 1. Set wok over high heat until hot.( do not preheat a wok with teflon coating- preheating will destroy the surface) Put in 2 tablespoons cooking oil, put in beaten eggs.Stir fry until eggs are cooked, cut into small pieces with spatula. Remove and set aside. 2. Put 3 tablespoons cooking oil into wok, put in chicken, and stir fry for 1-2 minutes. Add all the seasonings. Stir fry for 2 minutes more, Add vegetables, and stir fry, Add rice. 3. Put in the scallions and the cooked eggs. Stir fry for 1 minutes. Serve hot. Note: The original recipe called for 3 Chinese Sausages - diced.- to be added with the chicken. I left that out. You could dice kosher hot dogs and add them if you wanted to. It also called for 3 tablespoons of oyster sauce. I think there is enough seasoning without it. I don't know what you might substitute- perhaps a little more soy sauce. Posted to JEWISH-FOOD digest V97 #245 by ruth tornick <spiderru@m-y.net> on Sep 07, 1997
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